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CN-122004310-A - Preparation method of pure plant-based fat-reducing decorative type cream

CN122004310ACN 122004310 ACN122004310 ACN 122004310ACN-122004310-A

Abstract

The invention discloses a preparation method of pure plant-based fat-reducing decorative cream, which modifies plant protein by double enzyme synergistic effect of endoprotease and protein-glutaminase, and adjusts and controls the plasticity range of plant oil in refrigeration environment by controlling the proportion of saturated fatty acid and unsaturated fatty acid, thus forming special plant protein and plastic grease. The two are core ingredients for preparing the pure plant-based cream, the fat content can be controlled within 15 percent, compared with the traditional cream, the fat content is reduced by 20 percent, but the product still has excellent whipping performance and decorative forming capability. The product obtained by the method realizes the fat reduction of the high-fat food and maintains the original processing performance of the high-fat food, and can meet the urgent requirements of the market on healthy and functional cream products.

Inventors

  • JIN JUN
  • WEI LAI
  • QI HUIFANG
  • JIN QINGZHE
  • WANG XINGGUO

Assignees

  • 江南大学

Dates

Publication Date
20260512
Application Date
20260313

Claims (10)

  1. 1. A preparation method of pure plant-based fat-reducing decorative type cream is characterized by comprising the following steps of, Uniformly mixing the modified vegetable protein, water and the compound additive by adopting a high-speed shearing and dispersing machine to prepare a water phase; adding plastic grease, shearing, mixing and emulsifying, homogenizing, sterilizing and curing to obtain pure plant-based cream product; The plastic grease comprises, by mass, 55% -90% of water, 5% -15% of plastic grease, 1% -8% of modified vegetable protein and 1% -3% of compound additive.
  2. 2. The process according to claim 1, wherein the plastic oil is one or more of palm oil, palm kernel oil, coconut oil, shea butter, mango kernel oil, candelilla oil, mangosteen seed oil, corn oil, soybean oil, peanut oil, rice bran oil, coffee oil, cottonseed oil, and hydrides and fractions thereof.
  3. 3. The method according to claim 1 or 2, wherein the vegetable protein is one or more of pea protein, chickpea protein, oat protein, soybean protein, chickpea protein, sunflower seed protein, rice protein, walnut protein, linseed protein, and peanut protein.
  4. 4. The method of claim 3, wherein the total amount of saturated fatty acids in the plastic oil is 20% -65%, the total amount of unsaturated fatty acids is 10% -45%, and the ratio of the saturated fatty acids to the unsaturated fatty acids is 0.8-3.0.
  5. 5. The method of claim 1 or 2, wherein the plastic oil has a solid fat content of 20% -65% at 2-8 ℃.
  6. 6. The method for producing a modified plant protein according to claim 1 or 3, wherein the method for producing a modified plant protein comprises, Mixing and dissolving vegetable protein and water according to a mass ratio of 1:5-1:30, regulating pH to be neutral and stabilizing at 45-55 ℃; Adding protein endoenzyme into 100-1600U/g protein for enzymolysis, and cooperatively adding PG enzyme within the last 10-30 min of the enzymolysis process; After finishing, carrying out enzyme deactivation treatment at 85-95 ℃ and regulating the pH value to be neutral to obtain modified plant protein dispersion liquid; Wherein the endoprotease is one or more of papain, trypsin and alkaline protease, and the endoprotease and protein-glutaminase (PG enzyme) synergistically modify plant proteins.
  7. 7. The method of claim 1, wherein the compound additive comprises three or more of monoglyceride, tween 80, tween 60, span 40, span 60, span 80, carrageenan, guar gum, xanthan gum, locust bean gum, phospholipids and modified products, sodium carboxymethylcellulose, microcrystalline cellulose, and sucrose esters.
  8. 8. The method of claim 1, wherein the curing temperature is 4-8 ℃ and the curing time is 18-60 hours.
  9. 9. The pure plant-based fat-reducing decorative cream prepared by the preparation method of any one of claims 1-8 is characterized in that under the low-fat condition that the fat content is less than or equal to 15%, the cream emulsion is stable, the granularity is unimodal, fat globules are uniformly dispersed, the decorative effect is excellent, and the 2h foam structure is free from leakage.
  10. 10. Use of the pure plant-based fat-reducing mounted-flower type cream according to claim 9 for preparing cakes, coffee hot and cold drinks and milk tea hot and cold drinks.

Description

Preparation method of pure plant-based fat-reducing decorative type cream Technical Field The invention belongs to the technical field of grease processing, and particularly relates to a preparation method of pure plant-based fat-reducing mounted-flower-type cream. Background The cream has the fluffy texture and the creamy fine taste which are presented after being whipped, and becomes an important component part in the food fields of coffee, tea, dessert and the like, is deeply favored by consumers, and has wide market potential. Pure plant-based cream becomes an important direction of industry development under the promotion of healthful and sustainable dietary trends. The product completely adopts plant source raw materials, abandons animal components, and builds a milk fat substitution system with coordinated flavor and complete functions by scientifically compounding plant fat and plant protein, thereby not only meeting the pure diet requirement, but also responding to the global consensus of sustainable food development. With the deep advancement of "healthy China" activities and national nutrition programs, food fat reduction has become a clear consumer trend. The fat-reducing type cream obviously reduces the total fat content of the product on the premise of maintaining the texture and the flavor, realizes the taste balance and stability under a low-fat system by means of the synergistic effect of vegetable proteins and hydrophilic colloids, and provides lighter choices which more accord with modern health concepts for consumers. However, reducing the fat content tends to result in reduced whipping and formability of the cream, especially making it difficult to meet the stringent requirements of hardness, stiffness and shape retention for decorative scenes. Therefore, it is a technical key to develop a decorative cream with excellent application properties. The product can realize excellent whipping foaming rate, fine foam texture and lasting modeling capability under the low-fat condition, and can be stably used for professional and household scenes such as cake decoration, sweets decoration and the like. Therefore, development of a cream product which meets the trend of plant base and has excellent whipping property, stability and decorative forming capability under the condition of fat reduction has become an urgent need of the current market. Disclosure of Invention This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. The present invention has been made in view of the above and/or problems occurring in the prior art. Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of pure plant-based fat-reducing decorative cream. In order to solve the technical problems, the invention provides a preparation method of pure plant-based fat-reducing decorative type cream, which comprises the following steps of, Uniformly mixing the modified vegetable protein, water and the compound additive by adopting a high-speed shearing and dispersing machine to prepare a water phase; adding plastic grease, shearing, mixing and emulsifying, homogenizing, sterilizing and curing to obtain pure plant-based cream product; The plastic grease comprises, by mass, 55% -90% of water, 5% -15% of plastic grease, 1% -8% of modified vegetable protein and 1% -3% of compound additive. As a preferable scheme of the preparation method, the plastic grease is one or more of palm oil, palm kernel oil, coconut oil, shea butter, mango kernel oil, candelilla oil, mangosteen seed oil, corn oil, soybean oil, peanut oil, rice bran oil, coffee oil, cotton seed oil, and hydrides and fractions thereof. As a preferable scheme of the preparation method, the plant protein is one or more of pea protein, chickpea protein, oat protein, soybean protein, chickpea protein, sunflower seed protein, rice protein, walnut protein, linseed protein and peanut protein. As a preferable scheme of the preparation method, the total amount of saturated fatty acid in the plastic grease is 20% -65%, the total amount of unsaturated fatty acid is 10% -45%, and the ratio of the saturated fatty acid to the unsaturated fatty acid is 0.8-3.0. As a preferable scheme of the preparation method, the solid fat content of the plastic grease at the temperature of 2-8 ℃ is 20% -65%. As a preferred embodiment of the production method of the present invention, the production method of the modified vegetable protein comprises, Mixing and dissolving vegetable protein and water according to a mass ratio of 1:5-1:30, regulating pH to be neutral and stabilizing at 45-55 ℃; Adding protein endoenzyme into 100-1600U/g protein for enzymolysis, and cooperatively adding PG enzyme within the last 10-30 min of the enzymolysis process; After finishing, carrying out enzyme deactivation treatment at 85-95 ℃ and regulating the pH value to be neutral to obtain modified plant pr